mini pavlovas with lemon crème fraiche

Name: Mini Pavlovas with Lemon Crème Fraiche
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Australian
Ingredients: 3 large egg whites; 3/4 cup - superfine sugar (caster sugar); 2 teaspoon(s) cornstarch (or cornflour); 1/2 teaspoon(s) white vinegar; 7-oz package(s) crème fraiche (200ml); 1 1/4 teaspoon(s) limoncello (lemon liqueur); 1 tablespoon(s) confectioners' sugar (or to taste); ## TO SERVE; 2 - passionfruit, halved and pulp removed; 1 large kiwifruit - peeled, halved and cut into thin slices; 4 large strawberries, hulled and cut into thin slices; 4 tablespoon(s) fresh coconut, shaved (optional)

(1 RATING)

10 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jun 12, 2018

The meringue-based Pavlova was created in the 1920s and named in honor of Russian ballerina Anna Pavlova. It has since become a classic dessert in Australia and New Zealand. It’s typically prepared like one whole dessert that is sliced into individual servings. But here, individual mini Pavlovas are prepared and served with a generous dollop of lemon-infused crème fraiche that’s topped with plenty of fresh in-season berries or passionfruit pulp.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

3 large egg whites
3/4 cup - superfine sugar (caster sugar)
2 teaspoons cornstarch (or cornflour)
1/2 teaspoon white vinegar
7-oz packages crème fraiche (200ml)
1 1/4 teaspoons limoncello (lemon liqueur)
1 tablespoon confectioners' sugar (or to taste)
TO SERVE
2 - passionfruit, halved and pulp removed
1 large kiwifruit - peeled, halved and cut into thin slices
4 large strawberries, hulled and cut into thin slices
4 tablespoons fresh coconut, shaved (optional)

How To Make mini pavlovas with lemon crème fraiche

Step 1

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper; set aside.

Step 2

With an electric mixer, beat egg whites in a clean bowl until firm peaks form. Gradually add sugar, and beat until dissolved. Add the cornstarch and vinegar, and beat until the meringue is thick and glossy.
Step 3

Drop spoonfuls onto the prepared baking tray to form four round meringues about 4 inches in diameter. Place baking sheet in oven and bake on lowest rack in oven for 45 minutes or until the meringues are crisp. Turn off oven but leave the baking sheet in the oven for about 30 minutes with the door slightly ajar, to allow the mini Pavlovas to dry.
Step 4

Meanwhile, whisk together the crème fraiche, limoncello and confectioners' sugar until the sugar is dissolved and soft peaks form.
Step 5

To serve, place the mini Pavlovas on individual dessert plates. Place a generous spoonful of lemony crème fraiche in the center of each mini Pavlova. Top with fresh passionfruit, kiwifruit and/or fresh berries. Sprinkle a little shaved coconut on top, if desired, and serve immediately.
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